糯米粉特性与速冻汤圆品质相关性分析
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摘要
为研究不同品种糯米粉特性与速冻汤圆品质之间的关系,选取在实际生产中具有代表性的11种糯米粉,通过测定其基本成分指标、糊化特性指标和所制得的速冻汤圆品质特性指标,采用相关性分析、主成分分析对糯米粉的特性和速冻汤圆的品质关系进行了研究。相关性分析结果表明:淀粉含量和感官评价之间呈显著正相关(p <0.05),和澄清率之间呈极显著正相关(p <0.01);白度和脂肪含量、回生值之间呈极显著正相关(p <0.01)。糯米粉淀粉含量高于68.5%,脂肪含量高于0.94%时,汤圆外观色泽和白度较好、感官评分较高;峰值黏度、最终黏度和澄清率呈显著(p <0.05)正相关性;糊化温度和硬度、胶弹性、咀嚼性呈极显著(p <0.01)正相关。峰值时间在3.5~4.5 min之间,糊化温度在67.8~73.6℃之间,峰值黏度大于1615 cp,最终黏度大于923.67 cp,回生值在360 cp以下的糯米粉制得的汤圆品质较好。主成分分析结果表明,根据方差贡献率提取出了4个因子,可反映82.256%的原始变量信息,其中崩解值、糊化温度、灰分、内聚性对这四个因子贡献率较大,在糯米粉评价方面起着重要作用;该结论可为速冻汤圆加工生产中糯米粉的选择提供一定的理论参考。
In order to study the relationship between the characteristics of different varieties of glutinous rice flour and the quality of quick-frozen glutinous soup balls,11 representative kinds of glutinous rice flours in practical production were selected. By measuring the basic ingredients,the gelatinization characteristics of glutinous rice flour and the quality characteristics of the quick-frozen glutinous goup balls,correlation analysis and principal components methods were used to analyze the quality of 11 kinds of glutinous rice flour and quick-frozen glutinous goup balls.Correlation analysis results showed that There was a significant positive correlation between starch content and sensory evaluation( p < 0.05),and a very significant positive correlation between starch content and clarification rate( p < 0.01).There was a significant positive correlation between whiteness,fat content and regeneration value( p < 0.01). When the starch content of glutinous rice flour was greater than68.5%,and the fat content was greater than 0.94%,the quick-frozen glutinous soup balls had a better appearance and color and higher sensory score.There was a significant positive correlation between peak viscosity,final viscosity and clarification rate( p < 0.05); gelatinization temperature was significantly positively( p < 0.01) correlated with hardness,gel elasticity and chewiness.The quick-frozen glutinous soup balls made from glutinous rice flour with a regenerative value of below 270 cp,the peak time between 3.5 and 4.5 min,peak viscosity greater than 1615 cp,the final viscosity greater than 923.67 cp,had a better quality.The principal component analysis results showed that the four factors could reflect the 82.256% information of the original variable were extracted according to the variance contribution rate.The largest contribution rates to these four factors were disintegration value,gelatinization temperature,ash content and cohesion,these traits played important roles in the evaluation of glutinous rice flour.The conclusion could provide some theoretical references for the screening of glutinous rice flour in actual production.
In order to study the relationship between the characteristics of different varieties of glutinous rice flour and the quality of quick-frozen glutinous soup balls,11 representative kinds of glutinous rice flours in practical production were selected. By measuring the basic ingredients,the gelatinization characteristics of glutinous rice flour and the quality characteristics of the quick-frozen glutinous goup balls,correlation analysis and principal components methods were used to analyze the quality of 11 kinds of glutinous rice flour and quick-frozen glutinous goup balls.Correlation analysis results showed that There was a significant positive correlation between starch content and sensory evaluation( p < 0.05),and a very significant positive correlation between starch content and clarification rate( p < 0.01).There was a significant positive correlation between whiteness,fat content and regeneration value( p < 0.01). When the starch content of glutinous rice flour was greater than68.5%,and the fat content was greater than 0.94%,the quick-frozen glutinous soup balls had a better appearance and color and higher sensory score.There was a significant positive correlation between peak viscosity,final viscosity and clarification rate( p < 0.05); gelatinization temperature was significantly positively( p < 0.01) correlated with hardness,gel elasticity and chewiness.The quick-frozen glutinous soup balls made from glutinous rice flour with a regenerative value of below 270 cp,the peak time between 3.5 and 4.5 min,peak viscosity greater than 1615 cp,the final viscosity greater than 923.67 cp,had a better quality.The principal component analysis results showed that the four factors could reflect the 82.256% information of the original variable were extracted according to the variance contribution rate.The largest contribution rates to these four factors were disintegration value,gelatinization temperature,ash content and cohesion,these traits played important roles in the evaluation of glutinous rice flour.The conclusion could provide some theoretical references for the screening of glutinous rice flour in actual production.
引文
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[2]王云,姜容,雷凡,等.糯米粉储藏特性的研究[J].中国酿造,2014,33(4):101-105.
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[16]胡育铭.影响速冻汤圆粉团蒸煮特性的因素研究[D].郑州:河南工业大学,2014.
[17]朱津津,潘治利,谢新华,等.汤圆TPA质构特性测试条件的优化[J].食品科学,2013,34(6):171-174.
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[19]宋莹莹.糯米粉吸水率影响因素的研究[D].武汉:武汉轻工大学,2013.
[20]高佳敏.糯米粉制备工艺对其淀粉损伤和特性的影响[D].郑州:河南工业大学,2016.
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[22]赵登登,周文化,杨慧敏.面粉中的淀粉组分与鲜湿面品质的关系[J].食品科技,2013(3):142-147.
[23]邹建.羟丙基-酶解木薯淀粉性质及其在速冻汤圆中的应用研究[J].安徽农业科学,2015,3(3):196-199.
[24]李磊.削弱淀粉中氢键的机理研究[D].镇江:江苏科技大学,2011.
[25]李苏红,宋媛媛,董墨思,等.大米理化特性与食味品质的相关性分析[J].食品研究与开发,2017(23):32-37.
[26]黄晓珊,张欣,施利利,等.稻米食味品质的研究进展[J].食品研究与开发,2010,31(9):198-201.
[27]黄天柱.大米食味品质与大米理化特性的相关性研究[D].长沙:湖南农业大学,2012.
[28]周显青,彭超,张玉荣,等.压榨型鲜湿米粉条凝胶质构特性及食用品质影响因素[J].食品科学,2017(21):100-106.
[29]沈月新,江东华,曾能武.食品质地感官评定法[J].上海海洋大学学报,1993(1):135-142.
[30]张志超.糯米团凝胶特性的研究[D].郑州:河南工业大学,2016.
[31]Hagenimana Anastase.大米淀粉混合物和挤压大米颗粒料的回生机理[D].无锡:江南大学,2005.
[32]伦利芳.大米低温储藏后在不同环境条件下其品质变化[D].郑州:河南工业大学,2013.
[2]王云,姜容,雷凡,等.糯米粉储藏特性的研究[J].中国酿造,2014,33(4):101-105.
[3]常俊晓.预熟制微波速冻汤圆的工艺和品质控制[D].郑州:河南农业大学,2011.
[4]王小英,谢苒荑,张金玲,等.速冻汤圆低温抗裂性的研究[J].食品工业,2002(5):13-14.
[5]张国治.糯米粉的品质分析及速冻汤圆品质改良[J].冷饮与速冻食品工业,2006,12(2):39-42.
[6]郝丹.基于HACCP监测的冷冻水产品冷链物流研究[J].市场周刊:理论研究,2009(2):82-83.
[7]周兴伍,詹兵,杨俊生,等.我国糯米粉行业的现状及糯米粉国家标准制订的思路[J].粮食与饲料工业,2009(4):1-4.
[8]中华人民共和国国家质量监督检验检疫总局.GB/T5009.9-2008食品中淀粉的测定[S].北京:中国标准出版社,2008.
[9]中华人民共和国国家质量监督检验检疫总局.GB/T12087-2008淀粉水分测定方法[S].北京:中国标准出版社,2008.
[10]中华人民共和国国家质量监督检验检疫总局.GB/T5009.5-2010食品中蛋白质的测定[S].北京:中国标准出版社,2010.
[11]中华人民共和国国家质量监督检验检疫总局.GB/T5009.6-2003食品中脂肪的测定[S].北京:中国标准出版社,2003.
[12]中华人民共和国国家质量监督检验检疫总局.GB/T5009.4-2010食品中灰分的测定[S].北京:中国标准出版社,2010.
[13]Lee K S,Geem Z W.A new meta-heuristic algorithm for continuous engineering optimization:Harmony search theory and practice[J].Computer Methods in Applied Mechanics and Engineering,2005,194(36-38):3902-3933.
[14]傅晓如,陈安,彭阳生.速冻汤圆生产新工艺[J].西部粮油科技,2001(6):8-9.
[15]张印,王凯,连惠章,等.低蛋白糯米粉对速冻汤圆品质的影响[J].食品安全质量检测学报,2017,8(9):3329-3333.
[16]胡育铭.影响速冻汤圆粉团蒸煮特性的因素研究[D].郑州:河南工业大学,2014.
[17]朱津津,潘治利,谢新华,等.汤圆TPA质构特性测试条件的优化[J].食品科学,2013,34(6):171-174.
[18]《水磨白糯米粉》国家标准通过审定[S].质量与市场,2008(11):48.
[19]宋莹莹.糯米粉吸水率影响因素的研究[D].武汉:武汉轻工大学,2013.
[20]高佳敏.糯米粉制备工艺对其淀粉损伤和特性的影响[D].郑州:河南工业大学,2016.
[21]Mishra N K.Thrombolysis is associated with consistent functional improvement across baseline stroke severity:Acomparison of outcomes in patients from the Virtual International Stroke Trials Archive(VISTA)[J].Stroke,2010,41(11):2612-2617.
[22]赵登登,周文化,杨慧敏.面粉中的淀粉组分与鲜湿面品质的关系[J].食品科技,2013(3):142-147.
[23]邹建.羟丙基-酶解木薯淀粉性质及其在速冻汤圆中的应用研究[J].安徽农业科学,2015,3(3):196-199.
[24]李磊.削弱淀粉中氢键的机理研究[D].镇江:江苏科技大学,2011.
[25]李苏红,宋媛媛,董墨思,等.大米理化特性与食味品质的相关性分析[J].食品研究与开发,2017(23):32-37.
[26]黄晓珊,张欣,施利利,等.稻米食味品质的研究进展[J].食品研究与开发,2010,31(9):198-201.
[27]黄天柱.大米食味品质与大米理化特性的相关性研究[D].长沙:湖南农业大学,2012.
[28]周显青,彭超,张玉荣,等.压榨型鲜湿米粉条凝胶质构特性及食用品质影响因素[J].食品科学,2017(21):100-106.
[29]沈月新,江东华,曾能武.食品质地感官评定法[J].上海海洋大学学报,1993(1):135-142.
[30]张志超.糯米团凝胶特性的研究[D].郑州:河南工业大学,2016.
[31]Hagenimana Anastase.大米淀粉混合物和挤压大米颗粒料的回生机理[D].无锡:江南大学,2005.
[32]伦利芳.大米低温储藏后在不同环境条件下其品质变化[D].郑州:河南工业大学,2013.